Sometimes, you just can’t take any more chicken. Sure, it’s versatile and cheap and healthy, but even the best ingredients get boring if overused. Fish is a great lean protein, and I love pretty much every variety of marine creature that science has discovered, but what happens if you’re also cooking for someone who’s a little more picky about food that comes from the watery deep?
I admit, fish is easy to screw up. But this Cooking Light recipe is a fairly fool-proof way to get some seafood into your diet. It’s also pretty mellow in flavor, so even the fish-averse should give it a try. Don’t be deterred by the not-so-pretty photo below–my cakes didn’t bind together very well, mostly because I am an idiot and forgot the egg white. Hey, I got distracted because my dog was doing something adorable. Sue me.
If you don’t have a food processor (which I don’t–wedding guests, be advised, IT IS ON THE REGISTRY), you’ll have to utilize some knife skills to get all of the ingredients to the equivalent of a course grind. Even with that extra work, though, this is a simple dish to prepare and is a healthy and chicken-less weeknight meal. Enjoy!
Preheat oven to 350°.
Place first 9 ingredients in a food processor; pulse until coarsely ground. Divide fish mixture into 6 equal portions, shaping each portion into a 1/2-inch-thick patty.
Heat oil in a large nonstick skillet over medium-high heat. Add patties; cook 2 minutes on each side. Turn patties over; wrap handle of pan with foil. Bake at 350° for 5 minutes or until fish flakes easily when tested with a fork.